What fish is delicious and nutritious when steamed

Steamed fish is a common way to cook fish. Steamed fish is more suitable for marine fish. In addition, steaming Changyu not only makes it taste very fresh, but also has a relatively high nutritional value. Steaming Changyu is also relatively simple. The most important thing is to make some cuts on the fish's body, which makes it easier to cook and also makes it easier for some condiments to absorb. Let's learn more about this aspect.

What fish is delicious and nutritious when steamed

1. Pomfret is the first choice, as it has thick meat, few bones, delicious taste and rich nutrition. 2. Method: 1) Prepare the ingredients. 2) After cleaning the fish, make cuts on both sides of the fish body. This will not only make it easier to steam, but also make it more flavorful. 3) Put the fish in a bowl, add onion, ginger, 1/4 teaspoon of salt, and a tablespoon of cooking wine, mix well and marinate for about 15 minutes. 4) Place a layer of green onion and ginger on the bottom of the plate (also put some in the fish belly), and then place the marinated fish on top. 5) Bring water to a boil, put the fish in and steam for about 6-8 minutes. Turn off the heat and steam for another 2 minutes. 6) Take out the steamed fish. 7) Pour in appropriate amount of steamed fish sauce. 8) Sprinkle with shredded red pepper and green onion, then pour a little hot oil on it. 3. Tips: 1: It is best to marinate the steamed fish so that it will be more flavorful. It is not recommended to steam it directly. 2: For fish with a strong fishy smell, you can put some green onions and ginger on the fish. After steaming, remove the green onions on the surface and replace them with fresh ones, otherwise the yellowish ones will affect the appearance and taste. 3: Pay attention to the time when steaming fish. If it is too cooked, the taste will be bad.

Tips for cooking steamed fish

There are five points to keep in mind when choosing live fish:

First, the scales have not fallen off or have fallen off very little. Second, fresh live fish generally have a strong earthy smell. Third, the fish gills are pink or bright red. White or dark black are not good. Fourth, the brighter the fish, the fresher it is.

Washing fish with warm water can remove the fishy smell:

After killing the fish, scrape off the scales with a knife and then clean the sticky layer on the fish with warm water. When the fish is cultured, there is a creature called a sponge that has a great smell of earth. This layer of water is the fishiest part of the fish, so rinsing it with warm water can remove the fishy smell.

Many people buy fish from the market, and everyone thinks it should be fresh after killing. Once the pot is ready, the fish dies within 2 hours after killing. It is a period of detoxification in the body. At this time, steaming is obviously not a good time. Therefore, the fish fillets should be steamed in a dish after the poison is finished.

There should be enough steam before putting it on the pot:

Steamed fish must be boiled before cooking. Because you want the fish to be fresh, the aroma to be good enough, and have enough steam pressure. If the steam pressure is insufficient, even if it is mature, the meat will taste soft and limp, the flavor will not be tight enough, and the aroma will not be enough.